| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Infood01 | 1 | servings | |
INGREDIENTS
| 2 | tb | Butter |
| 1 | Onion; minced | |
| 1 1/2 | lb | Button mushrooms; chopped |
| 1 | lb | Porcini mushrooms; chopped |
| 1/4 | c | White wine |
| 1/2 | c | Cream |
| 1/4 | c | Parmesan cheese |
| 2 | tb | Chives; minced |
| 1 | tb | Fennel seed; ground |
| Salt; freshly ground | ||
| ; pepper and nutmeg | ||
| ; to taste |
INSTRUCTIONS
Saute onions. Add the mushrooms and cook until they give up their liquid. Let the mixture reduce and add white wine. Then add the sour cream, the Parmesan cheese and the cream. Lastly, add the chives, nutmeg, fennel and the salt and pepper. Converted by MC_Buster. NOTES : Recipe Courtesy of Ari Nieminen of Firebird Restaurant Recipe by: IN FOOD TODAY SHOW #INK038 Converted by MM_Buster v2.0l.
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